Easiest Way to Make Award-winning Chicken Sour cream Enchiladas

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The ingredients needed to make Chicken Sour cream Enchiladas:

1. Take 3-4 cups cooked shredded chicken (I used rotisserie chicken)
2. Prepare 1 medium yellow or white onion, chopped
3. Make ready 1 teaspoon olive oil
4. Prepare 1 cup sour cream
5. Prepare 1/2 cup chopped parsley
6. Get 1 large can enchilada sauce
7. Make ready 3 cups shredded cheese (I use mexican blend)
8. Take 6-10 flour tortillas

The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple The sauce itself was a creamy blend of sour cream and chicken broth. A few pickled jalapeños were added, yet they provided more color than fire, as all that. Simple Sour Cream Chicken Enchiladas - a very easy recipe made with a creamy homemade green & white sauce. I actually made these easy creamy chicken enchiladas on a Sunday afternoon, while I was doing other things - it was the perfect end to a weekend.

Steps to make Chicken Sour cream Enchiladas:

1. Pre heat oven to 350 degrees
2. In a large pan over medium heat, heat a teaspoon of olive oil. Add the onions and cook until translucent. Stir often. Combine chicken and onions in the frying pan. Stir until well combined.
3. Pour ½ cup of enchilada sauce over the chicken and onion mixture- just enough to coat the chicken.
4. Add the sour cream and parsley, stir until well combined.
5. Once the sour cream and parsley are fully combined, turn off the heat. Now add the shredded cheese. I usually add 2-3 cups sometimes more depending on how cheesy I want it. I like this mixture to be creamy and cheesy. Once the cheese is melted and combined with the chicken and sour cream mixture taste it to see if needs anything more. More sour cream? More cheese perhaps? More sauce? Adjust it how you want it.
6. Now it's time to fill the tortillas and make the enchiladas. (Spray your baking dish with non stick spray first.) Now just pour enough sauce in a baking dish to cover the bottom of the dish.
7. Now take a tortilla and spoon some sauce on the tortilla. Next spoon on some of the chicken mixture.
8. Roll up the tortilla and place it in the baking dish. Repeat steps to make enough tortillas to fill your baking dish or until the chicken mixture is used up.
9. Pour enchilada sauce over the completed enchiladas. Spread it evenly over the top.
10. Top with more shredded cheese and garnish with chopped parsley
11. Now they are ready for the oven. Cover with foil and bake 20-30 minutes. Remove the foil for the last 10 minutes of cooking. Since the chicken is pre cooked, you only need to bake them long enough for the sauce to start bubbling, tortilla edges are slightly crisp and the cheese is melted.
12. Enjoy!!!!

Simple Sour Cream Chicken Enchiladas - a very easy recipe made with a creamy homemade green & white sauce. I actually made these easy creamy chicken enchiladas on a Sunday afternoon, while I was doing other things - it was the perfect end to a weekend. This recipe is so simple, but these sour cream chicken enchiladas have so much flavor you'd think they took hours. Growing up in Texas, authentic chicken enchiladas were one of my favorite meals. There's nothing like soft tortillas stuffed with juicy shredded chicken and smothered in flavorful white enchilada sauce.

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